Heirloom Tomato and Beet Salad
Phase 3 | Serves 6
Prep time: 5 minutes | Total time: 1 hour 10 minutes
INGREDIENTS
2 medium-sized red beets
2 medium-sized golden beets
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups heirloom cherry tomatoes, halved
2 pounds heirloom tomatoes, sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
- Preheat oven to 400°.
- Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
- Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.
Phase 3 | Serves 6
Prep time: 5 minutes | Total time: 1 hour 10 minutes
INGREDIENTS
2 medium-sized red beets2 medium-sized golden beets
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups heirloom cherry tomatoes, halved
2 pounds heirloom tomatoes, sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
- Preheat oven to 400°.
- Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
- Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.
